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Creme Brulee French Toast

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Member since 2014

Serves 8–10 | Prep Time 25 (not inc. overnight) | Cook Time 35–40


½ cup unsalted butter
1 cup dark brown sugar, firmly packed
2 tbsp light corn syrup
6 one-inch day old slices challah
5 large eggs
1½ cups half & half cream
1 tsp vanilla extract
1 tsp orange liqueur
¼ tsp salt

Combine butter, brown sugar and corn syrup in heavy saucepan.

Cook contents until melted and smooth.

Pour into 13" x 9” baking pan.

Trim crust of challah and arrange in one layer in baking pan.

Whisk together eggs, half & half, vanilla, orange liqueur, and salt in large mixing bowl.

Pour over bread, cover and refrigerate 8 hours, or overnight.

Remove from refrigerator and let set to room temperature.

Preheat oven to 350 degrees F and bring bread mixture to room temperature.

Bake uncovered, in middle of oven until puffed and edges are pale golden, 35–40 minutes.

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